Roasted pork neck with potatoes, garlic, and rosemary

Preheat the oven to 200 °C.

Wash the potatoes and cut them into 0.5 cm thick slices. Spread them in a greased baking tray, then season evenly with salt and pepper. Place 4 sprigs of rosemary on top.

Season the meat slices with salt and pepper on both sides and grease them. Place the meat on the potatoes, then distribute the garlic cloves and the remaining chopped rosemary over it.